Pour the water, sugar, orange blossom water, cloves, lemon juice, zest, cinnamon stick and honey into a saucepan. Stir until boiling, then leave to cool.
STEP 2
Grind the walnuts, almonds, pistachios and rosebuds with the sugar and powdered cinnamon. Just enough to make a powder, not a paste.
STEP 3
Take the amandine out of the freezer and leave it at room temperature just long enough to open it easily.
STEP 4
Fill with nut mixture and close. Place on a baking tray and bake for 10 min at 350°F (180°C). Then leave to cool.
STEP 5
Dip the amandine in the syrup and bake for 10 min at 350°F (180°C). Let cool before serving.
